Community Spotlight ~ SAAFON Q&A

SAAFON

(Southeastern African American Farmers’ Organic Network)

Co-executive Director Alsie Parks

Ms. Parks chats with Jubilee Justice about SAAFON’s purpose, mission, legacy keeping, community engagement, and future plans.

Jubilee Justice:  What is the mission of SAAFON and what do you do?

Alsie Parks: SAAFON's mission is to elevate the collective power, prosperity, and visibility of Black farmers committed to advancing ecologically sustainable practices. We do this by cultivating liberatory practices to land stewardship and agriculture in the Southeast United States, the U. S. Virgin Islands, and the Caribbean region. Our work is promoting the links between Black farming, Black culture, and Black history.

When SAAFON was started in 2006, it was an evolution of the organizing work that our founder Cynthia Hayes had been doing as an agrarian organizer, a lover of farmers, a lover of Black people, and a lover of Black culture. 

I want to share a quote from her where she said: “Growing farmers is the key. Farmers are the fabric. That's just the way I look at it. It's like a quilt. We are just building a quilt of farmers. That is what we're doing.” I often utilize that quote to ground people in what SAAFON is and what we do. 

Our goals as an organization are to invest in farmer prosperity and viability, to propagate ecologically sustainable practices in agroecology, to craft kinship through our organizing strategies, and to promote Black agrarian history and cultural practices. I think a lot about resources and relationships when I think about what SAAFON’s work is. We play a unique role in the southern Black agrarian landscape. There are really beautiful legacy institutions that make up our landscape, and it's an honor to be a steward of an institution like SAAFON. We're just 17 years old, and there's still so much to learn and grow within our membership.

JJ:  Have storytellers and other agrarians who aren't farmers been interested in showing up and being a part of SAAFON like farmers have? How active are non-farmers in supporting SAAFON's mission?

Parks: Non-farmers play a crucial role in supporting our mission. They contribute by volunteering their time and skills, providing financial support, and advocating for policies that benefit Black farmers and sustainable agriculture in the Southeast. The support of non-farmers is vital to the success of our work. We welcome anyone interested in supporting our mission to join us in our efforts.

We have a lot of people who are interested in plugging in a variety of ways, both in solidarity with farmers and by offering their skills and to grow their skills around being of service to lifting up agrarian communities.

SAAFON functions as an intergenerational bridge, connecting legacy institutions with new generations of Black agrarians. We prioritize creating spaces for farmers to gather, share knowledge, and build relationships, whether through farmer brigades, collective work, field days, or fellowship on the land. Farmers are more than just their operations; they are stewards of a rich cultural and historical heritage.

JJ: What is your role at SAAFON?

Parks: My role at SAAFON has evolved over time. I often tell people that I started as a rowdy field organizer, but taking on the duty and responsibility of stewarding an institution is a bit more complex. I function as both the Co-Executive Director and the Director of Field Organizing. When I first joined SAAFON in 2017, my primary task was to understand who our farmers were and what the "SAAFON Way" of organizing meant. I embarked on a journey to discover this through the stories and experiences of our farmers, listening deeply and learning from them.

My initial role was about membership engagement, getting to know our members, their operations, families, personalities, and needs. It involved a lot of listening, emotional labor, and building trust. I synthesized what I learned and shared core challenges, strategies, and practices that farmers across our region shared. Over time, my role evolved into supporting the development of our membership base, crafting relationships at various levels, amplifying farmers' work, and coordinating initiatives within the organization.

JJ: What are your future plans for SAAFON?

Parks: We have several exciting plans for SAAFON. We've spent 2023 stabilizing the organization after significant leadership transitions and the passing of our founder, Ma Cynthia. We've worked diligently to honor her legacy and ensure that it continues to benefit our farmers and the communities we serve. In 2024, we aim to relaunch our Direct Farmer Support Fund, which includes an emergency fund, an education fund, and an infrastructure project fund.

The emergency fund is designed to help farmers in times of crisis, such as crop loss, health issues, or unforeseen emergencies. The education fund supports farmers in gaining new skills, attending conferences, and engaging in educational opportunities that advance sustainable agriculture. The infrastructure project fund is intended to provide resources for farmers to invest in essential infrastructure improvements, such as fencing, cold storage, or new equipment.

Additionally, we are excited to convene a gathering of young Southern Black agrarians in the near future. This gathering will provide a space for young farmers to connect, share their challenges and opportunities, and engage with the rich legacy of Black agrarianism. It's an opportunity to celebrate our intergenerational connections and continue building a vibrant community of farmers.

JJ: What was your favorite childhood comfort food and who prepared it?

Parks: My favorite comfort food growing up was salmon croquettes, a dish prepared by my grandmother, Alsie Helen Hawes Parks. She would make them on Sundays before we went to church. The meal included canned salmon with peppers and onions, mixed with egg and flour, then fried in a cast-iron skillet to create fritters. She would pair the salmon croquettes with cheese eggs, homemade biscuits, and grits. It's a meal I remember with fondness and gratitude for my grandmother's cooking.